Taco Tuesdays are a thing in our household, then again we can have tacos or burrito bowls or fajitas or mole, pretty much any night of the week. Mexican cuisines is not only super delicious, but with the abundance of beans in many recipes, it’s really easy to make vegan Mexican food at home.
Any night of the week.
If you want a quick and easy dinner recipe, look no further than these spicy mushroom carnitas tacos.
I prefer oyster mushrooms or king oyster mushrooms for this recipe, but honestly just about any mushroom will work as long as you cook them properly. And by properly, I mean you need to cook them until they are no longer soft or rubbery, unless that’s the consistency you’re going for.
I like to cook them in a nonstick pan to get them good and crispy around the edges but my husband prefers to toss them in seasoning and cook them in the oven, so take your pick and see which produces the superior mushroom.
Since this vegan taco recipe is all about the mushroom and the sauce which has soybean paste in it, let’s get to the ingredients.
Choose how you want to cook the mushrooms and get those started first because they take the longest to cook, but if you’re good at multi-tasking you can start cooking the onion, bell pepper and cabbage since they’ll accompany the shrooms inside the taco.
Next comes, what else? The SAUCE!
Add mushrooms to pan and then the mixture above. Bring to a boil and then simmer until the sauce is nice and thick.
Warm tortillas and fill’em up!
Pretty easy for vegan taco night, right?
Some of you might be thinking that you can’t have tacos without salsa and most of the time I would agree with you, but these vegan mushroom tacos are spicy and saucy and delicious. But with the emphasis on spicy, I’d recommend some type of vegan yogurt based sauce just in case it’s too spicy for your taste buds.
Honestly, I just prefer to pair it with an ice cold beer!
What’s your favorite vegan taco filling?